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Appl Environ Microbiol. 1967 March; 15(2): 344-349
Copyright © 1967 American Society for Microbiology. All Rights Reserved.

Kinetics of the Thermal Inactivation of Type E Clostridium botulinum Toxin¹

Department of Nutrition and Food Science, Massachusetts Institute for Technology, Cambridge, Massachusetts

ABSTRACT

Rate of inactivation curves for the "free" toxin, prototoxin, or activated toxin in crude filtrates of Clostridium botulinum type E were nonlinear, consisting of a fast inactivating rate followed by a slow inactivating rate. Thermodynamic parameters were calculated over a temperature range of 125 to 145 F (51.7 to 62.8 C) for the two different inactivation rates. Energy of activation was low at the lower temperature and high at the higher temperature. The thermal requirement for inactivating similar concentrations of the "free" toxin, prototoxin, or activated toxin was considered to be the same.

¹ This is contribution no. 985 from the Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge.